Smoked Merguez Recipe

Spicy Jewish Lamb Sausage

Merguez is a Spicy Jewish Lamb Sausage. Learn here how to prepare it in a few steps and then smoke them with Oak bisquettes.


1 Lb of Lamb shoulder

3 Oz.Beef fat

1Tbsp kosher salt

1 Tbsp salt

½ Tsp black pepper

¼ Tsp pepper flakes

2 Tsp garlic powder

2 Tsp paprika

1 Tsp dried oregano

1 Tbsp cold red wine

Lamb casing

Bradley Flavor Bisquettes – Oak


  1. Soak the lamb casing in fresh water for 30 minutes.
  2. Grind the meat together coarsely.
  3. Combine ground meat with seasonings and wine and mix together in stand-mixer slowly, with paddle attachment.
  4. Place meat mixture in fridge while assembling sausage stuffer.
  5. Run fresh water through casing.
  6. Stuff sausage into casing and tie off end.
  7. Twist into links and prick any air pockets with a sterilized pin.
  8. Hang sausage in smoker. Then turn on the smoker and raise the temperature slowly.
  9. Smoke at 160°F with Oak Flavor Bisquettes for 2-4 hours, or until an internal temperature of 150°F is reached.

Recipe by: Lena Clayton